Voir le texte source

Both crucial features of a are that it should have good thermal conductivity and that it should be chemically unreactive with the elements that are cooked in it. Metallic cookware are found to obtain these crucial features and thus are the most trusted kinds of cookware around the world. They are broadly speaking created from a narrow range of metals. Most materials that show good thermal conductivity are too reactive to be properly used in food preparation. Therefore choice of the best kind of steel for cookware is crucial. Typically the most popular metals that find application in cookware are: Alloy  [http://en.wikipedia.org/wiki/Die_casting die casting die]  Aluminum is a lightweight material which exhibits very good thermal conductivity. The key traits of aluminium are that it doesn't rust, and is resistant to many forms of deterioration. Being truly a soft steel, it's commonly alloyed with magnesium, copper, or bronze to increase its strength. It's broadly speaking obtainable in sheet, throw or anodized kinds. Sheet metal that will be spun or stamped into type is commonly employed for making cooking blankets, pie menu, cake pans, machines, pasta pots, skillets etc. Cast aluminium produces a solution than sheet aluminium and would work for saucepots, dutch ovens, heavyweight cooking pans etc. But, due to the tiny pores brought on by the casting process, cast aluminium includes low thermal conductivity than sheet aluminium. Anodized aluminium, on the other hand, has got the naturally occurring layer of aluminium oxide thickened by an electrolytic process to produce a surface that is difficult and non-reactive.  [http://www.diecasting.com/services/heat-sinks check this out]  Copper Copper is just a metal which includes the initial feature of giving good thermal conductivity, besides ensuring even heat. Due to these benefits, copper cookware has found a place in Western cooking. The most effective copper cookware were built out of a layer of copper to ensure good thermal conductivity and a layer of tin to stop the steel from reacting with acidic foods. Nevertheless they tend to be major, costly and requires occasional retinning. Copper cookware are actually available with stainless as opposed to tin designs which last considerably longer. They're ideal for high-heat, fast-cooking techniques. Cast Iron Cast iron cookware is slow to heat, but once hot, offers even heat. It's affordable and can tolerate quite high temperatures. Being truly a reactive substance, cast iron is known to react with high acid foods. Cast iron, being truly a porous material, involves seasoning before use. Though cast iron cookware could be washed with soap, it will maybe not be soaked in water or left wet for long.  [http://en.wikipedia.org/wiki/Die_casting study diecasting]  Stainless  [http://www.diecasting.com/services/heat-sinks aluminum heat sinks site]  Metal can be an alloy of iron containing no less than 11.5 % chromium. It's resistant to corrosion and doesn't react with either alkaline or acidic foods. Metal cookware though are light, can't be easily damaged or dented. Although stainless steel finds general acceptance in industry, its major disadvantage is its relatively poor heat conductivity. To overcome this, stainless cookware is normally made with a steel insert of copper or aluminium at the base.